LIPID STABILITY OF COOKED, DICED, AND FROZEN EGGS

被引：2
|
作者：
HOOJJAT, P
DAWSON, LE
机构：
来源：
POULTRY SCIENCE | 1979年 / 58卷 / 01期
关键词：
D O I：
10.3382/ps.0580156
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：156 / 161
页数：6
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